Blueberry Waffle Ice Cream Sandwiches with Strawberry and Chocolate Sauces

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In the house where I grew up in a Chicago suburb that was situated so far south that its streets ended exactly where the tall, green and golden midwestern cornfields began, the best treasures were often in the big freezer out in the utility room. Last summer’s fish from vacations in Minnesota or Wisconsin (cleaned by yours truly), stored in tubs of water, were frozen forever just as they were…or at least until the next weekend’s fish fry. Small cartons of peaches –the ones that came in after the canning was done–might be on the door for mid-winter dessert or for topping the homemade ice cream we all took turns cranking early the following summer. The thing you really had to search for, though, as they were well-hidden from my Dad, me, and all the grandkids (you know who you are), were ice cream sandwiches made from Mom’s leftover waffles. Now I don’t know how there were ever leftover waffles, but there were. And somehow my mom managed to press vanilla ice cream between a couple of them, wrap them tightly, and hide them well until they were badly needed. You get it, right? When your whole adolescent world was falling apart or the Chicago weather had turned frightening…

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Margarita Sangria

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Since the first person made wine, there have no doubt been myriad variations on that theme. Additions, subtractions, trials, errors…even wine made from water if you include the wedding at Cana, Jesus’ first and always best miracle. I’m not in the habit of quoting anyone’s scripture on the blog, but this is my very favorite Bible story ever, of course, so bear with me:

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Green Chile Pimento Cheese

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A love affair with Pimento Cheese begins, ends, and begins again at will in my house. Sometimes it’s months or a year or two in between dalliances. And then it’s over and over and over again plain old, plain old just like it always tastily was or sometimes it arrives in new captivating disguises like CHICKEN-PIMENTO CHEESE PATTY MELTS with Grilled Broccoli with Sriracha Sour Cream from the summer of 2017 here on More Time at the Table.

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Grilled Mini Southwest Turkey Meatloaves with Cilantro Coleslaw and Tuxedo Cowboy Beans

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For many Americans of my generation, meatloaf was a regular dinner event as we were growing up. Perhaps it still is? And while meatloaf is easy and simple, it’s neither easy or simple to make well. Just bring up meatloaf when you’re gathered with a few other people. The responses will range from…

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Tomato-Chickpea Salad

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If the goal of feeding folks in the summer is to keep the cooking and the heat at a minimum, I’m in. As my friend Jodie says, “I turn into a troll when the temperature gets above 65 degrees F.” Even it it’s not terribly hot outdoors — or is, in fact, lovely — my house seems to turn into a hot box on June 1 every year. Of course that’s just one reason Americans grill (the contemporary version of the separate summer kitchen) and eat outdoors anytime we can. The other is we’re inordinately attached to kicking back for three months every year. Or we say we are anyway.

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Chimichurri Pork Chops

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Shown here with oven-roasted potatoes, carrots, leeks, and bell peppers, as well as sautéed zucchini garnished with minced green onion.

While friends and relatives in lower and warmer climes harvest strawberries, brag about their huge beds of towering annuals, and swill a cold one on the patio, I’m still making big vats of soup we’re snarfing down watching “Designated Survivor” episodes snuggled up under afghans.

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Strawberry-Rhubarb Shortcake

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Rhubarb pie — not to be confused with strawberry-rhubarb pie — is probably my husband’s favorite dessert. This isn’t to say he won’t eat every bit of a strawberry-rhubarb, or even a Blueberry-Rhubarb Crisp (see below), but just that plain rhubarb pie is it. There are years when due to a move or gardening delays, there is no rhubarb in our garden or yard. I’m then reduced to begging from friends, who immediately know why I’m calling come spring. I also haunt the local grocery produce section where rhubarb does indeed appear but also disappears mysteriously…and not always when you need it. “Oh, sorry! It’s all gone. You know we get produce in every single night. Try again in the morning!” Rats.

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Crustless Shrimp+Green Chile Quiche

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If you are a cook anything like me, you’re always on the lookout for something new for brunch–that lazy, laughingly-slow, boozy late morning meal reserved for special occasions or holidays. Even my husband, visiting his folks a few weeks back, texted me to say, “Anything new on the brunch front?” I guess he or his parents were a little tired of their go-tos and that’s a bit on the odd side because most people in the world are very attached to their breakfasts, if not their brunches.

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